Rosemary-Infused Cucumber Lemonade

Description:

Turn fresh rosemary, cucumbers and lemons into grown-up lemonade that will keep you cool on a hot day.

Ingredients:

3 large cucumbers

1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish

1 cup water

1/2 cup lemon juice

3 tablespoons agave syrup, (see Note)

Preparation:

1

Cut 12 thin slices of cucumber for garnish.

2

Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.

Tips:

Note: Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in natural-foods stores.